Beef Tenderloin with Blue Cheese and Chorizo Port Wine Sauce

Beef Tenderloin with Blue Cheese and Chorizo Port Wine Sauce will wow your family this year!

Please tell me that I am not the only one that loves picky food more than an actual elaborate sit down meal. This is especially true during the holidays. I love hearty appetizers that I get excited about by just looking at them. After all, who doesn’t like eating with their eyes. This recipe for Beef Tenderloin with Blue Cheese and Chorizo Port Wine is so perfect for entertaining during the holidays and keeping it casual.

I learned so much about roasting during my visit with Certified Angus Beef . I could go on and on about what an amazing experience this was. Chef Michael Ollier knows his way with beef and boy did I pick up some great tips by cooking along with him. It was a truly inspiring weekend. So — guess what I will be serving this Holiday Season? Beef Tenderloin two ways, as a traditional roast and then as this beautiful appetizer.

Don’t let the long name scare you, this Beef Tenderloin with Blue Cheese and Chorizo Port Wine Sauce is easy, delicious and packed with flavor. You can serve it as a roast for an elegant family style meal or you could serve these beautiful hearty appetizers over crostini. Either way, it is guaranteed to be a big hit at this year’s Holiday Party.

Season tenderloin generously with salt and pepper and place in a large roasting pan.

Roast for 30 minutes.

Reduce temperature to 325º F and roast for 45 minutes or to desired doneness using meat thermometer.

Remove from oven and let rest 10-15 minutes before slicing.

While the roast is in the oven, prepare the sauce.

In a medium saucepan add the olive oil, fresh chives and chorizo.

Cook on medium until the chorizo is crispy, approximately 5 minutes.

Add the port wine and let cook on medium until reduced in half.

Whisk in the butter.

In the meantime, place the baguette slices on a baking sheet and place them in the 350º F oven for approximately 5-8 minutes or until golden and crispy.

Remove from oven and plate on serving dish.

Slice the beef tenderloin in ¼-inch slices and place on top of the baguette slices.

Drizzle with 2 tablespoons of the chorizo port wine sauce and make sure to grab pieces of chorizo from the bottom of the pan.

Sprinkle with 1 tablespoon of blue cheese and garnish with arugula if desired.

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This recipe was originally posted on 12/11/2014 but I have had so many requests sent to me that I thought it would be worth posting again. Happy Holidays to all! Let me know if this makes it’s way to your holiday table this year.

Oh lawd…we haven’t had a nice cut of beef in ages! It’s slim cooking for me this year (I KNOW!!) Since my husband and I are both watching closely, I am not making any “indulge” type foods. (It’s weird.) My mother does all of the Christmas Day dinner…soo…maybe some almond fruited sandwich cookies? Since they are about 200 calories each, I guess that is indulging enough. 😀 Happy Holidays!!!

As an old Texas boy, let me just say…I may have ruined my keyboard and everyone at Starbucks is staring at me now. Apparently the public is as averse to uncontrollable drooling as electronics are.

Luckily, I have formed a small dam of napkins around my chin so I can finish typing without the incessant dripping sounds. You had me at Angus. Then you REALLY had me at tenderloin. But then you threw some blue cheese up on this thing…OH NO! THE DAM IS FAILING! THE DAM IS FAILING!!!

Okay..I’m back. They were nice enough to provide me with a mop bucket to hang my head over while I type. They really do know their clientele here!

For the holidays, I normally smoke a turkey. This year, I smoked a ham and a turkey…and a slab of salmon for Thanksgiving. For Christmas, I’ve been tossing around the idea of doing a brisket and I believe this post may have just pushed me over the edge.

Brisket it is! I start it in the smoker for several hours. Then, move it to the oven tightly wrapped in foil on low heat until it’s almost done, then move it to the grill and slather it with sauce until it chars on the edges. Then, let it rest until slicing time! 😀

We will be coming to your house…ONLY KIDDING! Prime Rib is one of our favorite once a month meals to make. It will be great to make this NEW RECIPE & ROASTING PAN.
P ERFECT
R ECIPE
I SABELLE
M AGNIFICIENT
E ASY

Do we have to choose just one? Traditionally we have a beef tenderloin on Christmas. But the real highlight is on Christmas Eve, when we have a family-wide stromboli-making contest – ages 7 to 75 all participate!

This recipe sounds amazing! Loving the blue cheese addition! Since having the kids, I make Christmas brunch each year, my mom, sister and MIL come to watch the kids open their gifts and I get to make a breakfast casserole that everyone loves! Tis the season!

Standing rib roast – ALWAYS – and mashed potatoes with au jus, horseradish sauce, Yorkshire pudding, green beans and wilted spinach salad. It’s always the same. I think my son would run away from home if I ever even thought of doing something else (hmmm … he’s 47 years old, perhaps I should try a turkey – just kidding). Christmas is my birthday, so instead of the turkey maybe I should just ask him to fix rib roast this year!

My husband, the Texan, absolutely creates a huge stir around the neighborhood each time he cooks his Texas chili. You cold literally SMELL it for miles. The taste? Nothing short of the best, most savory chili – using of course the Certified Angus Beef with freshly diced tomatoes, cilantro, onions and jalapenos!

First – this looks amazing! Second, how tasty is this combination??? I love that you used the chorizo for the spicy part, this looks like a great dish to make my hubs for Valentine’s Day and Third, you are just one rockin’ woman, Isabel! Happy Holidays!

Oh wow…that tenderloin looks sound good! What a great dish for the holidays 🙂 I’ll be roasting a prime rib seasoned with lots of pepper 🙂 and a few other spices. I often stick a rosemary sprig or two under the rib rack ….amazing aroma to get everyone drooling with anticipation 🙂

Looks and sounds delicious (except for the bleu – I fear the cheese). I usually do a tenderloin for Christmas, but I’ll be on my own this year. I don’t want to NOT do something, so I’m thinking of maybe an artichoke stuffed flank steak – along the lines of braciole. Thanks for this opportunity. 🙂

Hi Isabela, We always serve our traditional home-made tortellini in brodo as a first course and then enjoy a wonderful prime rib for the entree! Thank you for the opportunity to participate in your giveaway! Roz

Isabel, oh my goodness, this Beef Tenderloin with Blue Cheese and Chorizo Port Wine Sauce looks so good!!!! For the holidays this year, my dad is actually grilling steaks!! I’m in charge of the sides so should be a delicious meal!! would love to win all the steak package and the roasting pan. What a great giveaway!

We generally do Lasagna for Christmas, for which this Le Creuset would be perfect! But never fear, I’d put that Certified Angus Beef filet mignon to good use on New Year’s Eve with some green beans & garlic, Caesar Salad and a little bubbly, of course 🙂 Merry Christmas & Happy New Year!

That recipe looks amazing! We usually have roast duck for Christmas, and I’m planning on helping mom with it for the first time. Then we put potatoes cut into wedges in the duck fat…it has to be what angels eat.
Merry Christmas & a Happy New Year to you and yours! 🙂

First: your plate looks so regal, so 16th century! I LOVE IT. Next: For the holiday, we always have the same menu: ham, lamb, potatoes, and green beans. We may have other additions, but we always have those 4 things!

Hi Isabel and W-O-W this looks wonderful. What a great recipe. I just wanted to stop in and wish you and your family a wonderful Holiday and let you know how much I’ve enjoyed being a part of Sunday Suppers this year. What a great group.